Rolls:
Place the yeast, warm water and teaspoon of sugar in a bowl and let sit for 20 minutes, for the yeast to proof.

Cream lard and sugar. Add boiling water and cool to lukewarm. Add well
beaten eggs. Add proofed yeast mixture, then flour and salt. Beat
well. Store in the refrigerator overnight or for at least 6 hours.

Roll out 1/2 inch thick and brush with melted butter. Sprinkle with sugar and cinnamon. Roll up and slice in 3/4 inch slices.

Pan Glaze:
Prepare pan glaze by heating ingredients until blended. Put one
tablespoon of glaze in the bottom of each well greased muffin tin. Drop
4 pecan halves in each one. Place rolls cut side down in muffin pans.
Cover and allow to rise until doubled in size. Bake in a 400 degree
oven for 15 minutes, or until golden brown.

Or you can make these in a 9x13 inch pan:

Roll dough into a 16-in. x 10-in. rectangle. Spread with butter;
sprinkle with sugar and cinnamon. Roll up from a long side; pinch seam
to seal. Cut into 12 slices; set aside.

In a saucepan, combine brown sugar, butter, water, honey and
maple syrup; cook over medium heat until the sugar is dissolved. Stir in
pecans.

Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Place buns with
cut side down over sauce. Cover and let rise until doubled, about 1
hour. Bake at 375 degrees for 20-25 minutes or until golden brown. Cool
in pan for 3 minutes. Invert onto a serving platter. Yum.

COFFEE CAKE

Roll out portion of dough about 3/4 inch thick. Fit into greased 8x8
pan. Cover and let rise until doubled in size. Mix 2 tablespoons
butter, 1/2 cup brown sugar and 1 tablespoon of flour. Mix well and
sprinkle over coffee cake. Sprinkle nuts over top and bake at 375
degrees for 35 minutes.

RAISED DOUGHNUTS

Roll out dough 1/3 inch thick. Cut with doughnut cutter. Transfer onto
a greased baking sheet. Cover and let rise until doubled in size. Fry
in hot deep fat fryer and drain on paper towels. Roll in mixture of
sugar and cinnamon. Raisins may be omitted. I have more than just
homemade sweet rolls. Click on the Breakfast link below.

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